Notes: This is a pretty simple bread, containing lots of whole grains. She doesn't call for soaking the polenta and millet in the liquid, but I would do it for next time. I'm not that fond of crunchy millet. Texture was a bit crumbly (longer kneading next time?) and there's an “off” aroma. However, the browned sunflower seeds on top are delicious. I mixed and kneaded this bread with my new KitchenAid stand mixer. The mixer got top marks in the Nov/Dec 2005 Cook's Illustrated which got me thinking. Through fortunate timing, I got a great deal on it from Linens 'n Things.
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